Wednesday, December 16, 2015

Easy Oatmeal Pancakes

I LOVE pancakes. Years ago these were my daughter's FAVORITE pancakes (they still are). She would ask for them regularly and of course I happily obliged. They are easy to prepare and very filling, but often lack any real nutritional value, especially if they are prepared with tradition white flour, sugar and hydrogenized and processed oils.

Since making changes to my diet, I re-created my old recipe with some healthy ingredients. These little pancakes are PACKED with flavor, sweetened with immune boosting honey, contain a healthy amount of fiber from the oats and ground flaxseeds. These are just so good it is hard to eat just ONE!

You only need a few simple ingredients to make these and they are easy to prepare. You can have a hearty breakfast ready in minutes, but you need to soak your oats overnight. The night before, soak 2 cups of oats in 2 cups of almond milk and 2 teaspoons of lemon juice. Any milk will do, butter milk, cows milk, or a plant-based milk. I used almond milk for this recipe, but I have made them with buttermilk when I used to consume dairy products. If you are using buttermilk you don't need to add the lemon juice. Cover the bowl of soaking oats and refrigerate overnight.

The next morning add the ground flaxseeds, mix well and let the oat mixture sit for about ten minutes. This will allow the flaxseeds to soak a bit and act as an egg substitute. If you don't have or want to use flaxseeds you could use two eggs instead. Now is the time to pre-heat your skillet or griddle. Next, you want to add the honey, baking SODA, salt and xanthan gum (if your flour doesn't contain it) and gluten free all-purpose flour. Mix well. The lemon juice and baking soda act as a levening agent and the batter should be bubbly.

Ladle the batter into a hot lightly oiled skillet. I only used about 1/4 cup of batter per ladle. These will spread in the skillet. Cook them until the the edges are dry and the tops are slightly bubbly and start to dry. They are ready to turn when the underside is golden brown. Flip them and cook on the other side a few minutes. Remove the pancakes to a platter and continue cooking until all the pancakes have been made.

Make yourself a plate of these delicious morning treats and pour yourself a cup of hot coffee and enjoy your breakfast!

The night before: Place oats, milk and lemon juice in a bowl and mix well. Cover and refrigerate over night. The next morning add the ground flax seeds stir and let sit for ten minutes, then add the remaining ingredients and pre-heat your griddle or skillet. Ladle the batter into a hot lightly greased skillet and cook several minutes on each side until they are a medium golden brown.

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